Entree: India – Sikkim & Himalayan – Phagshapa (Spicy Sikkimese pork belly stew with radish and chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) pork belly, skin removed and cut into 1/4-inch strips (approx. usable weight)
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 4 dried red chilies, broken in half
- 4 cloves garlic, smashed and sliced (approx. 0.5 oz/15 g)
- 1 tbsp (15 g) fresh ginger, sliced (approx. 0.5 oz/15 g)
- 1 tsp (5 ml) turmeric
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) chili powder, adjust to heat preference
- 1 medium daikon radish, peeled and cut into 1/2-inch slices (about 10 oz/280 g)
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (2.5 ml) sugar (optional)
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (30 ml) water (only if needed to deglaze)
- 2 tbsp (8 g) chopped fresh cilantro or green onion for garnish

Instructions

1. Heat a heavy skillet or kadai over medium heat. Add the pork belly strips and render the fat, stirring often, until the fat begins to brown and some pieces are crisp, about 8–10 minutes. If using mustard oil, add it after some fat has rendered to avoid excessive smoking.
2. Push the pork to the side, add the dried chilies, garlic and ginger and sauté briefly until fragrant, about 1 minute.
3. Sprinkle in the turmeric, ground coriander and chili powder; stir constantly to coat the pork and toast the spices about 1 minute.
4. Add the sliced daikon radish and toss to combine. Cook uncovered, stirring occasionally, until the radish begins to soften and takes on color, about 8–10 minutes.
5. Stir in the soy sauce, sugar (if using) and salt. If the pan is too dry and browning too quickly, add up to 2 tbsp (30 ml) water to deglaze and help steam the radish; continue cooking until the radish is tender and flavors are concentrated, about 6–8 more minutes.
6. Adjust seasoning to taste. Finish with chopped cilantro or sliced green onion and serve hot with steamed rice or traditional steamed breads.